TJie International Dairy Exhibition at Hamburg, 1877. 457 
accord with the taste or fancy of the market for which it was 
destined. Thus two exhibitors showed collections of Dutch 
cheese made partly in May, partly in summer, and partly in 
autumn, and designed for exportation to all quarters of the 
globe, each cheese being marked with the country of its desti- 
nation — for instance England, Belgium, France, Germany, 
Norway and Sweden (with an admixture of carraways), Medi- 
terranean countries, Turkey, Russia, East and West Indies, 
South America, &c, &c. 
It was also most interesting to see that a Russian dairy-school 
had sent a Cheddar, a Brie, and a Swiss green cheese (Kraute- 
kiise), all made from the milk of cows kept at the school-farm, 
and although the jury did not commend any of the Russian 
cheese exhibited, there can be no doubt that great efforts are 
being made in several provinces of the Empire to improve the 
quality of their dairy products by the establishment of dairy- 
schools, and the employment of travelling instructors. The 
magnificent exhibition of butter from the province of Finland 
was a proof of the success which has already attended these 
efforts in that department of dairy production. This success 
could not, however, have been achieved without the adoption of 
Mr. Swartz's method of cooling the milk, and skimming after 
twelve hours' setting, and although by this means most of the 
cream is obtained, and the butter realises a very high price, a 
sufficient residuum is left to make its profitable disposal a matter 
of some importance. Mr. Busck, jun., of Copenhagen, the 
Manager of the Danish Preserved Butter Company, has devoted 
much attention to the subject, and has recommended a method 
of cheese-making to those farmers who supply his company with 
butter made in accordance with his rules.* Mr. Busck has 
kindly favoured me with the following brief sketch of this 
system : — 
In order to obtain the best result, it is necessary that the sweet butter-milk 
should be mixed with the twelve-hours-old skim-milk — a suitable proportion 
would be a hundred pounds of butter-milk and four to six hundred 
pounds of skim-milk. The butter-milk must always be taken immediately 
after the stopping of the churn, and will then give a good result both 
as to quantity and quality ; the skim-milk in the cheese-tub must always 
be heated and ready to receive the butter-milk as soon as the butter is 
taken out of the churn, upon which the cheese-colouring (three- to four- 
hundredths of a lb. to 1000 lbs. of milk, and two- to three-hundredths of a lb. 
of the rennet manufactured by Mr. Christopher Hansen, of Copenhagen, to 
100 lbs. of milk) is added immediately. The quantity of rennet to be 
employed depends upon the freshness of the milk ; the richer the milk the 
more rennet. The temperature of the milk ought to be, in the dry warm 
season — May to November — 90 to 93 degrees Fahr. ; from November to May, 
two to five degrees higher, and no farther heating must take place. The curdling 
* ' Journal Koyal Agricultural Soeietv,' 2nd series, vol. xii., p. 350, 1876. 1 
2 I 2 
